Caramel Shortbread


1⁄2 cup
1⁄4 cup
white sugar
1 cup
all-purpose flour
1⁄4 cup
ground almonds
3⁄4 cups
butter, melted
3⁄8 cups
sugar, white
3 tablespoons
golden syrup
14-ounce can sweetened condensed milk
1-ounce squares high quality milk chocolate
1⁄3 cup
almonds, toasted and sliced


1 Beat 1/2 cup butter and 1/4 cup sugar until pale. Add flour and ground almonds to form a soft dough.

2 Press dough into a 8 inch square pan that has been greased and lined with parchment paper. Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until pale golden brown. Leave in pan until cool.

3 To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat. Bring to a boil, stirring constantly. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.

4 Spread caramel on cooled shortbread, and let set about 40 minutes. Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.